zucchini crostini


  • 3 medium zucchini (about 1 pound)
  • 2 teaspoons salt, plus more to taste
  • 2 garlic cloves, minced
  • ¼ cup shredded basil
  • ½ cup marcona almonds, toasted and finely chopped
  • 1 tablespoon thyme leaves, chopped
  • ½ cup grated Parmigiano-Reggiano cheese
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon finely grated lemon zest
  • 4 tablespoons extra-virgin olive oil, divided
  • Freshly ground black pepper
  • 1 loaf ciabatta bread, cut into ¼-inch slices (about 12 slices)

Using a box grater, coarsely grate the zucchini. Place the shredded zucchini in the middle of a clean kitchen towel and sprinkle with the 2 teaspoons of salt. Let sit for 5 minutes, then squeeze the towel to remove excess moisture. Repeat until as much liquid as possible has been released, then transfer the zucchini to a bowl.

Add the garlic, basil, almonds, thyme, Parmigiano-Reggiano, lemon juice, lemon zest and 3 tablespoons of the olive oil to the zucchini; toss to combine. Season to taste with salt and pepper and refrigerate for an hour.

Just before serving, drizzle the remaining 1 tablespoon of olive oil over the bread and grill or broil the bread until toasted, then let cool. Top each slice of bread with about 3 tablespoon of the zucchini pesto and serve immediately.

Source: Yum Sugar


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